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Johnson Estate Winery

Arugula Salad with Pears, Pecans, and Parmesan

Arugula Salad with Pears, Pecans, and Parmesan
Recipe Date:
September 27, 2017
Cook Time:
Imperial (US)
Another simple but delicious arugula salad inspired by Rebecca Hays of Cook's Illustrated. Her strategy is to highlight spicy arugula with the complementary elements - a fruit, a nut, and a cheese - along with a slightly sweet dressing as a counterpart to the greens.
  • 5 tsps pear or apple sauce
  • 2 tbsps lemon juice
  • 3 tbsps extra light olive oil
  • 1 small shallot, very finely chopped
  • 8 cups fresh arugula
  • 1 whole pear, quartered and cored
  • 1/4 cup toasted pecans
  • 1/8 cup Parmesan cheese curls (may substitute goat cheese)

Mix dressing ingredients in a jar and shake vigorously.

Lightly dress arugula and then sprinkle with nuts, fruit, and cheese.

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